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Okay, stupidity ensued. My first "Professional" was 1:1:1 Smith & Cross, Cocchi Vermouth, and Campari. VERY tasty, but not professional or a Professional. My second attempt was the correct Bourbon, Smith & Cross, and Campari. Also very nice, but maybe not quite as the other. I'm not sure at what point I got the Cocchi....

I think my third attempt with be a Cocci / Smith & Cross Perfect Negroni variation. That sounds very promising.

”In Demerara some of the rum producers have a unique custom of placing chunks of raw meat in the casks to assist in aging, to absorb certain impurities, and to add a certain distinctive character.” -Peter Valaer, "Foreign and Domestic Rum," 1937

The Professional is really good. Bourbon + S&C is a combination that doesn't seem like it should work but somehow does. Colin Shearn's Transatlantic Giant is another cocktail that pulls this duo off, balancing the spirits with a few other powerhouse ingredients (Cynar, sloe gin, cacao). More on topic, I made a variation on it with Campari (and mezcal) for MxMo. It tastes like a s'more roasted on a forest fire.

”In Demerara some of the rum producers have a unique custom of placing chunks of raw meat in the casks to assist in aging, to absorb certain impurities, and to add a certain distinctive character.” -Peter Valaer, "Foreign and Domestic Rum," 1937

The Professional is really good. Bourbon + S&C is a combination that doesn't seem like it should work but somehow does. Colin Shearn's Transatlantic Giant is another cocktail that pulls this duo off, balancing the spirits with a few other powerhouse ingredients (Cynar, sloe gin, cacao). More on topic, I made a variation on it with Campari (and mezcal) for MxMo. It tastes like a s'more roasted on a forest fire.

This is a great low alcohol low sugar summertime cooler that can be jacked in a coupla different ways, and it actually brings the complex bitterness of the Campari to a tolerable level and shows it off as the sophisticated aperitif that it is....